Greg Doyle, Grant King, Katrina Kanetani

Green Apple Cloud with Apple Sorbet – Pistachio Cake and Soil

Name: Green Apple Cloud with Apple Sorbet – Pistachio Cake and Soil
Yield: Serves 6
Cuisine: Australia
Ingredients: ½ teaspoon freshly ground cinnamon; 1 granny smith apple, peeled and diced into 2 mm × 2 mm (1/16 inch × 1/16 inch) cubes; 30 g (1 oz) mascarpone cheese, to serve; 12 g ground almonds; 32 g ground almonds; 63 g (2¼ oz) unsalted butter, softened; pinch of salt; 85 ml (2¾ fl oz) water; 48 g pure icing (confectioners’) sugar; oil spray, for coating; 40 g (1½ oz) caster (superfine) sugar; 85 ml (2¾ fl oz) apple juice; 18 g (¾ oz) unsalted butter, melted; 1½ gelatine sheets; 25 g caster (superfine) sugar; 20 g powdered pistachio nuts; icing (confectioners’) sugar, for dusting; 32 g plain (all-purpose) flour; 1 tablespoon fresh lemon juice; 1 granny smith apple, unpeeled, cored and roughly chopped; 60 ml (2 fl oz) liquid glucose; pinch of citric acid; 52 g (1¾ oz) pistachio nuts, skinned; 6 g pistachio paste; 100 ml (3½ fl oz) sugar syrup; 34 ml sugar syrup; 30 ml (1 fl oz) lemon juice; 12 snow pea shoots; 1 teaspoon lemon juice; 2 × 55 g (2 oz) eggs

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Apple Cloud

oil spray, for coating
1½ gelatine sheets
1 granny smith apple, unpeeled, cored and roughly chopped

Oceania
Australia
Sydney
Dessert
Pescatarian

Method

Preheat the oven to 170°C (325°F/Gas 3).

You will need six 4.5 cm (1¾ inch